Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Looking for a comforting and flavorful dish that highlights the best of summer produce? This Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust is the perfect solution. Packed with fresh zucchini, sweet corn, and juicy tomatoes, this bake is topped with a crispy, golden parmesan crust that adds a delightful crunch. It’s a simple yet impressive dish that’s ideal for family dinners or gatherings with friends.
If you love zucchini-based dishes, you might also enjoy our Garden Zucchini Casserole or the Golden Zucchini Cheese Casserole. Both are equally delicious and perfect for summer meals.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- Prepare the Vegetables: In a large bowl, combine the sliced zucchini, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, basil, salt, and pepper. Toss to coat evenly.
- Layer the Bake: Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
- Make the Parmesan Crust: In a small bowl, mix the grated parmesan cheese with breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Expert Tips
- Use Fresh Ingredients: For the best flavor, use fresh zucchini, corn, and tomatoes. If fresh corn isn’t available, frozen corn works well too.
- Add Extra Cheese: If you love cheese, feel free to add an extra layer of mozzarella or a sprinkle of cheddar for added richness.
- Customize the Herbs: Experiment with different herbs like thyme or rosemary to suit your taste preferences.
- Make Ahead: You can prepare this dish ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s going into the oven cold.
FAQ
Can I use frozen vegetables?
Yes, you can use frozen zucchini and corn, but make sure to thaw and drain them well to avoid excess moisture in the bake.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I add other vegetables?
Absolutely! Bell peppers, onions, or mushrooms would make great additions to this dish.
For more delicious summer recipes, check out our Cherry Tomato Tart with Herbed Ricotta or the Easy Rustic Tomato Cheese Tart. Both are perfect for summer gatherings!
Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- In a large bowl, combine the sliced zucchini, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, basil, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
- In a small bowl, mix the grated parmesan cheese with breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
- Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
